In a medium mixing bowl, add ½ cup of softened unsalted butter, gochujang, salt and honey. Using an electric mixer, whip the butter together with the gochujang until light, fluffy and a pale orange. About 5 minutes.

Transfer the butter to a deli container or a glass lock, and set aside at room temperature.

Measure out your rice. Rinse about 6-7 times to wash away the starches. Place the rice in your donabe pot. Add the water and let the grains soak for 20 minutes.

Prepare the lid for cooking by wrapping it with a kitchen towel and tying it at the top.

After soaking, place the donabe over an open flame burner. Bring the water to a simmer before covering with your donabe lid. Reduce the heat to low and allow the rice to cook for about 20 minutes.

After the 20 minutes, turn off the heat. Don’t remove the lid. Let the rice rest for an additional 15 minutes.

30 minutes prior to cooking, take your steaks out of the fridge and let them rest at room temperature. Salt them on both sides just before cooking.

Thinly slice 2 stalks of green onion and set aside for garnish. Thinly slice 2 cloves of garlic.

To a cold stainless steel pan add 2-3 tbsp of oil along with the thinly sliced garlic. Turn the heat to medium and fry the garlic until golden. Set aside for garnish.

In the same pan, turn up the heat until the oil starts to smoke. Add your steak, pressing it down to develop a crust. Sear for 1-2 mins each side.

Remove the steak from the pan and let it rest for 5-10 minutes before slicing into bite-sized cubes.

For an additional crispy bottom, drizzle 2 tsp of sesame oil over the cooked rice. Place the lid back on and the donabe over the burner on medium heat. Let it cook for another 5 minutes.

Top the rice with a layer of sliced green onion, cubed rare steak, fried garlic, and a tablespoon of the gochujang butter. Optional: finish with chili threads.

Mix the entire contents of the bowl together and eat while hot.